Gluten Free Baking & Cooking

by on January 28, 2012

Recently I had to learn new cooking habits when my daughter was told that she is gluten-intolerant. Thank goodness it was not full-on Celiac disease ( but still, it forced me to confront some wholesale changes in how I cooked, moving forward. It was not easy. The nice thing was that more and more people were experimenting and finding new gluten-free ways to make old time favorite dishes. Check out this website by our friend Carol Kicinski at: for some incredible ideas.
Then one of her best friends bought her a wonderful book called “Blackbird Bakery Gluten-Free” by Karen Morgan. It instantly became a hit in our household and inspired my daughter, who had not ventured in to the kitchen much before, to get very active as a baker. Visit Karen’s website for even more recipes at:
Needless to say we had lots of fun preparing these incredible recipes and even more fun enjoying all of them.
Now, I am a natural born experimenter and I must admit that I did alter one of her recipes to a wonderful result, which I wanted to share with you today.
Vickie’s Chocolate Meringues
4 large egg whites
1 c sugar
1 1/2 t cornstarch
1 1/4 t vanilla extract
3/4 t distilled white vinegar
2 T boiling water
3 T unsweetened cocoa powder
Position rack in center of oven. Preheat to 350 degrees. Line baking sheet with parchment paper.
Beat egg whites at high speed until light and foamy.
In a small bowl, combine sugar and cornstarch, and stir to blend. Reduce the speed on your mixer and gradually add sugar mixture. Bring back up to high speed and beat at least 1 minute. Add vanilla and vinegar and beat at high speed another two minutes. Reduce speed to medium and add boiling water. Mix for two more minutes. Reduce speed and add cocoa powder. Beat another minute to fully incorporate.
Place scoops of batter approximate 1 inch apart and bake for 8 minutes and 350. Then reduce heat to 225 and bake for 40 more minutes, rotating pan at least once to bake evenly.
Remove from oven and cool on pan for 15 minutes then transfer to wire rack to cool completely.
Repeat this process with another cookie sheet until all batter is used.


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